Extra Crispy Low Carb Waffles

If there is ONE thing I am known for, it’s waffles. Years ago I created a recipe for Paleo Extra Crispy Waffles and it was the one true time I had a recipe truly go viral. It exploded all over the Internet and was made thousands of times. The reason it was so popular?? It’s truly crispy — on par with the classic Eggo waffle. I spent weeks running through variations of that recipe learning all the tricks and making them roughly 23,109,238 times.

I have held off on creating a lower carb/ keto friendly version until I had the time to REALLY buckle down and focus to make sure I had the time to create something spectacular. AND..I did it!!

Chaffles (short for Cheese Waffles) have taken the Internet by storm in the keto world. So naturally I had to see what all the hype was. I think as a concept it’s genius — props to whoever came up with the original chaffle.

However, I find chaffles REALLY heavy tasting and, not surprisingly, they taste like cheese. Which isn’t a bad thing, but I don’t know…I’m picky. When I want a waffle, I want my waffles to always taste like classic Eggo waffles. I can’t settle for anything less.

So… may I now introduce to your my upgraded version?!

They still use cheese BUT, it’s just enough to help get the right texture. There is ZERO cheesy flavor. That classic waffle flavor is balanced enough that it’s delicious served with sweet or savory foods. Go ahead and dump on some sugar free maple syrup OR use them as sandwich bread. You get to choose! And, as an added bonus, you can also make them ahead, freeze them and then throw them into your toaster the day you want one. Easy peasy!

The batter for these waffles is VERY thick. It’s not like traditional batter in any capacity. Don’t freak out! Just go with it and I promise you’ll love the finished waffles. Also, make sure not to leave them in the waffle iron for too long. Due to the high fat content they are SUPER fast to cook. One minute was all I needed per batch in the iron.

Also, I want to recommend using a thin waffle iron VS. a Belgium. This Cuisinart Iron is affordable and has been my go to waffle maker for many years. Thin means crispy! That’s the goal here.

Oh, and yes, this recipe contains dairy. I have not yet experimented with dairy free subs so I can’t offer feedback on that. Feel free to jump into the kitchen to experiment and share with us what happens in the comments. I will not be offering any other substitutions for now, so any ideas you have are yours to experiment with!

Extra Crispy Low Carb Waffles

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Yield: 3 Large Waffles

Author: Brittany Angell

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 Cup Mozzarella Cheese
• 2 Large Eggs
• 1/2 Cup of Heavy Cream
• 2 Tbsp Mild Flavored Oil like Avocado Oil or Refined Coconut Oil
• 2 Tsp Double Acting Baking Powder
• 2 Tsp Potato FLOUR (not starch)
• 4 Tbsp Lupin Flour OR Garbanzo Bean Flour (Or 2 Tbsp of each! I like Lupina Brand Lupin Flour and Lodi Brand Lupin Flour)

Instructions

1. Preheat the waffle iron on high.
2. Place the cheese in a microwave safe bowl and microwave on high for one minute until about 1/2 melted. Add the eggs, heavy cream, and oil. Using an immersion blender (OR you can place the cheese into a food processor), process until the mixture is totally smooth.
3. Whisk in the baking powder, potato flour, and lupin flour. At this point the batter will get very thick.
4. Spray the waffle iron with oil. Place 1/3 of the batter into the center of the waffle iron and press down. Cook for about 1 minute. Remove and repeat with the next 1/3 of the batter and then again with the last batch. Serve with toppings of choice!